One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn’t wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.

Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

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Comments, questions and tips

Comments (72)

ricaroo19th Nov, 2016

5

Great recipe I browned the pork and veg in a frying pan then transferred to a slow cooker set to low. I added a little water and used a Rosemary and Thyme flavour pot for the herbs. Served with crusty bread and beans this recipe was a hit with the four of us.

Made this but didn't have a full can of chickpeas so subbed a half can of baked beans I had in the fridge which worked wonderfully. Had no carrots but had a few sticks of celery to use, no bay or fennel seeds and like others I upped the garlic and chilli. Also threw in a few handfuls of frozen spinach which came up a treat. Happy with this recipe and its so versatile!

Made this tonight as bought some pork belly on a whim from the butcher and was looking for a recipe to put it to use. This was fantastic, really easy to put together even on a weeknight. Economical too. Will be making again for sure!

A great recipe! The first time I used supermarket pork belly and removed the skin and outer fat. The second time I went to the butcher's, who removed all visible fat and skin before weighing it. Result was a far less fatty dish - delish ;)) So if you can, get the meat from a good butcher.

Lovely one pot recipe, easy to put together too and perfect to make ahead and reheat. I prefer to make it with slightly less than stated vinegar - normally just add a splash. I also sometimes replace the belly pork with pork shoulder and the thyme with rosemary out of the garden. Both versions seem to deliver equally tasty results!

Yet another 5* recipe from BBC Good Food !! .. I've never cooked Belly Pork before and although it was surrounded by lots of other flavours in this recipe, it was melt in the mouth. It earned a "Nom Nom - you can make that any time you want" from my teenage daughter too!My only change to the recipe was to add Butter Beans rather than Chickpeas. I used Sherry Vinegar rather than Red Wine Vinegar, and would do so again as it wasn't a vinegary aftertaste in the slightest. I have shelves full of recipe books and they are all abandoned in favour of BBC Good Food nowadays as the recipes on here are amazing and the comments really helpful.

Made this for dinner tonight - I used pork chops because they needed using, but kept everything else the same. Was absolutely delicious! I'm not usually a huge fan of pork, but I will definitely make this again. Like others have said, it is quite vinegary, but I liked that so I guess it it's depends on your personal taste.

Made this last night with a few small changes. Used pork shoulder steaks chopped up, had no sherry or wine vinegar so used a good slug of Chardonnay! Also used canellini beans as we are not keen on chickpeas.I made the full amount intending to freeze half ( only the 2 of us) but husband demolished the lot !! Served it with garlic bread. Well worth doing again.

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Questions (0)

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Tips (4)

trolleytom22nd Mar, 2015

5

Red lentils work brilliantly as a non bean replacement for the chickpeas.

This sounds delicious - has anyone tried making it in a slow cooker? I've just bought one and am looking for interesting recipes, but not quite sure how much of this I would have to prepare in advance...

Solced my own problem for this one! We had the leftovers with herby cous cous last night and it was a fabulous combination. Cous cous was just made with veg stock, garlic oil, a mix of herbs we had in our fridge (parsley, thyme and coriander) lot of lemon juice squeezed over at the end.

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